Pain Perdu (Lost Bread or French
4 Breakfast or 8 Dessert Servings
1 16 INCH STALE FRENCH BREAD LOAF to Home Cookin' Page or
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of Contents Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
1/2 CUP HEAVY WHIPPING CREAM
1/2 CUP WHOLE MILK
6 LARGE EGGS (beaten)
2 TSP VANILLA EXTRACT
1/2 CUP GRANULATED SUGAR
1/4 TSP NUTMEG (Freshly Grated)
1/2 STICK BUTTER (Divided)
2 TSP POWDERED SUGAR
1/2 TSP CINNAMON
Cut off the ends of the bread and discard. Then cut slices, on the bias, about 1 - 1/2 inches thick, or into about 8 slices.
Use a medium sized mixing bowl and whisk the batter ingredients, thoroughly. Pour the batter into a 2 inch half pan. Place the French bread slices into the half pan. Press down the slices to force the bread to absorb all of the batter. If the bread absorbs all of the batter and still dry, then add cream as needed.
Use a 12 inch Teflon coated skillet, and over medium high eat, add 1/2 the butter and melt. Add 4 of the slices and pan fry the bread until a medium dark brown crust forms. Turn the slices over and brown the other side.
Remove, place on a preheated ceramic platter, and reserve warm (175F oven).
Wipe skillet clean, add butter and fry the remaining slices, as above, and reserve warm.
When ready to serve, sprinkle confections sugar and cinnamon over Pain Perdu. Serve with warmed Steen's Dark Molasses Syrup.
This is either the perfect French breakfast, OR the best dessert you can have with Ice Cream!
Copyright © 1995 - 2008, Aurora Catering, Inc. All rights reserved.
Revised: May 15, 2012
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net